Easy Chicken Enchilada Bake

    1 hour 40 min

    This is a cheesy, comforting tortilla and chicken bake that takes only minutes to throw together.

    775 people made this

    Serves: 8 

    • 4 skinless, boneless chicken breast fillets
    • salt to taste
    • 12 corn tortillas, torn in half
    • 750g jarred enchilada or chilli cooking sauce
    • 400g grated Cheddar cheese
    • 1 (284ml) tub light soured cream

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas mark 4. Lightly grease a medium baking dish.
    2. Season chicken with salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred and set aside.
    3. Pour enchilada sauce to cover 1 to 2cm of the bottom of the prepared baking dish, and arrange 4 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the soured cream and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
    4. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

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    Reviews in English (728)


    This recipe is definitely what it says it is...easy! It's also very tasty if you like chicken enchiladas and it makes a big portion, so you can feed several people or have leftovers for days. To save time, I just fry the chicken instead of baking and I always add jalapenos for a little kick and extra sour cream on the side. But besides that, I follow the recipe as it is and it's yummy!  -  25 May 2009


    Excellent recipe. I served this tonight for dinner and my family loved it. I used the entire 28 oz. of the green chile enchilada sauce and did not have a soupy casserole. Here's how I prepared this recipe: I used a 9x13 baking dish and greased it with Crisco. To save time, I used two boxes of Tyson's diced chicken breast meat located in the freezer section at the grocery store. I cooked the chicken breast meat in a skillet and used cooking shears to further cut up the diced chicken meat. I seasoned the chicken with garlic salt as instructed. I did not char my tortillas. I tore each tortilla into about 6 pieces. After placing 1/2" of sauce on the bottom of the baking dish, I placed the rest of the sauce into a pie plate to coat the remaining torn tortilla pieces as instructed. I did not pour any of the sauce onto the layers. I found that coating all the remaining torn tortilla pieces completely soaked up all the sauce. Maybe that is how I avoided a soupy casserole as others have experienced. I don't know that for sure though. I added the sour cream to the cooked chicken and mixed it up. I found the mixed chicken and sour cream mixture easier to spread than trying to spread sour cream on top of the chicken and shredded cheese. After baking, I let it sit for about 10 minutes before serving. I am delighted to have found this recipe. I hope you try it.I served this with spanish rice and warmed tortilla chips.  -  01 Jan 2003  (Review from Allrecipes US | Canada)


    Have made this twice - once following the recipe exactly, which I am rating three stars as it was bland and lacked significant flavor. Secondly, I would give it a five based on changes made to the recipe: 1.) Sauteed red and green bell pepper, white and red onion and fresh garlic together, then chopped the veggies in large pieces and added a handful of fresh cilantro. 2.) Parboiled the chicken in chicken stock, onion and garlic and then cut into mouth size pieces. 3.) Mixed the veggies in with the chicken and added a 4 ounce can of salsa verde. 4.) Added one packet of chicken taco seasonings, 2 teaspoons of cumin, and one small can of green chilis to the chicken/ veggie mix. 5.) Added the sour cream to the chicken/ veggie mixture to make spreading easier. 6.) Used 9 green chili corn tortillas and 9 chipolte corn tortillas in place of regular corn tortillas. 7.) Used a mix of Monterey and Pepper Jack cheese in lieu of straight Monterey Jack. 8.) Let it cook 30 minutes more than the recipe stated to avoid the soupiness other reviewers remarked on. 9.) Added another 1/2 cup of cheese during the last 30 minutes of cook time. Waited until the cheese started to bubble and brown! And a big plus - if you like freezing casseroles, this one is a perfect one to try as I couldn't tell the difference between the one I made and cooked the same day and the one I froze. Definitely a keeper and worthy of 5 stars with the listed alterations.  -  19 Jan 2010  (Review from Allrecipes US | Canada)